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–+ servings

Herb Roasted Chicken Plate

A one-pan herb roasted chicken dinner loaded with crispy potatoes, tender carrots, and sweet peas. Everything cooks together with garlic, rosemary, thyme, and paprika for a restaurant-quality meal that's simple enough for weeknight cooking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 chicken leg quarters
  • 4 large potatoes cut into wedges
  • 2 cups carrots peeled and cut
  • 2 cups green peas
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • 1 tsp thyme
  • 1 tsp paprika
  • Salt and black pepper to taste
  • Fresh rosemary for garnish

Method
 

Instructions
  1. Pat the chicken dry and mix together olive oil, minced garlic, garlic powder, onion powder, dried rosemary, thyme, and paprika in a small bowl. Rub the herb mixture all over both chicken leg quarters, getting it under the skin and into all crevices. Season generously with salt and pepper.
  2. Cut potatoes into thick wedges and carrots into similar-sized pieces for even cooking. Toss the potatoes and carrots with melted butter, salt, and pepper. Arrange them around the seasoned chicken on your roasting pan.
  3. Place chicken in the center of the pan skin-side up with potatoes and carrots arranged around it. Roast at 425 degrees Fahrenheit for about 30 minutes, or until chicken skin is golden brown and internal temperature reaches 165 degrees Fahrenheit. Shake the pan halfway through if desired.
  4. During the last 3 to 5 minutes of cooking, add the peas and let them heat through. Remove from oven and garnish with fresh rosemary sprigs. Serve family-style on a platter or divide among plates.

Nutrition

Calories: 485kcalCarbohydrates: 48gProtein: 35gFat: 18gSodium: 520mgFiber: 8gSugar: 6g

Notes

Pat the chicken dry before seasoning for crispy skin. Cut vegetables into similar sizes for even cooking. The peas should only be added at the end to prevent overcooking. This dish reheats beautifully and is perfect for meal prep. Shake the roasting pan halfway through cooking for more evenly browned vegetables.

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